Posts Tagged ‘kitchen’

Our arsenal of kitchen gadgets now contains a stick blender. Despite my reservations about the reliability of my stand mixer, we opted for Kenwood because of a mixer of price and better the devil you know. Also, it has three blades, which is one whole extra blade than normal.

Gordon Ramsay uses a bamix, but that was out of my price range.

The model I settled on was the Kenwood HDP406WH Triblade.

User experience

Initially, I was pretty annoyed by the Kenwood. it has almost no instructions. What attachment does what? It is not clear. It is heavy and hard to lift for any period of time. It gets hot if you use it too much. The power cord is too short.

However, I always give myself a bit of time to cool off before posting a review because I know I usually feel different after a few weeks.

It has been useful. I realised the secret was to use physical force. It struggled to blend everything initially. However, it if you really force the thing down into the jug, it does the job. Whether this will have long term implications I am not sure. But there is really no other option: being able to blend is an essential product feature of a blender.

Attachments

I have not worried about the other attachments. I don’t need them. Perhaps the soup blender may be useful, but you can do the same thing with the standard attachment. Everything else, I will continue to do in the food processor.

You probably know how to cook a meal for a group of people. You do not need the many gems of wisdom on offer from Pippa Middleton. Nevertheless, I have a clear and well-defined process for how I prepare for a dinner party, and I thought it might be useful to share that so that we can compare notes.

Decide what to cook well in advance

I do my grocery shop weekly and I don’t really want to have to spend any other time shopping. Therefore, ideally I want to know what I am going to take a week in advance of the event so that I can get it included in that. If I need something fresh I might go out a day or two before to get it, but I want all of the dry and store cupboard ingredients to already be there.

At the planning stage, I make sure everything will work together. Like most people, I have just one oven and four hobs. Therefore everything has to fit on them at one time. This is a limit that is easily reached if you have your starter and your main overlapping.

Draw up a plan

I get pretty detailed with my plan. I tak an A4 sheet and divide it into 5-minute segments. In each of these I can list actions like “turn potato on” and “remove chicken from oven”. If required, I can put multiple columns into the sheet to deal with each part of the meal. This means I don’t have to worry about what I am supposed to be doing while in the heat of battle because I just need to check what is on the plan.

This normally includes two sections before the clock starts rolling: morning prep and evening prep, both discussed below.

The other thing you need is a clock. This is a strange thing to have these days. Many people have replaced their clocks and watches with using their phone to tell the time. However, if you don’t want to be constantly checking your phone every few minutes, you will want a nice big visible clock so you know when each 5-minute segment is up. The solution: more technology. I have an alarm clock on my iPad that I put in a prominent position in the kitchen.

Morning prep

The first stage of prep I do for the party. This is anything that can be done on the morning, or even the day before. This could include baking bread, making a marinade, preparing batter mix for Yorkshires or baking and chilling a dessert.

Evening prep

Second round of prep. This is stuff that I want to do as late as possible, while still doing before my guests arrive. Things like chopping vegetables and pealing potatoes for example. I want to do these as late as possible to keep everything fresh. However, it’s not as important as talking to my guests, so it is stuff I want to get out of the way ideally just before they walk in the door.

This section should include as much stuff as possible, such as:

Laying the table

Lighting candles

Putting some plates in the plate warmer

Getting all the utensils and making trays out

Cleaning the kitchen

Preparing a pan full of potatoes so I can literally just turn the pan on

Slicing bread

Cleaning

Nobody has a kitchen as big as they would like, so I find it important to keep it as clean and tidy as possible. That means ensuring it is clean and tidy before I start. I make sure that the dishwasher is empty and after it runs its last cycle in the afternoon I tend to wash everything by hand to ensure I have everything I want to hand: the only things that go in there are things I know I definitely will not need.

Then I clean as I go. If I find myself with a spare minute as I bring a pan to boil I will wash something up. Or, when I clear the table I will load it straight into the dishwasher, rather than dumping it on the side for later. This does take a bit of time away from my guests, but also makes for a far less depressing end to the evening when I am left with a far smaller pile of clearing up to do.